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COPYRIGHT DEPOSIT, 






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COPYRIGHT, 1910 
MRS. T. B. WHEELOCK 



©CI.A259348 



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SALADS 



BOHEMIAN SALAD 

Cover bottom of dish with lettuce leaves, put over top 
alternate layers of boiled beets and hard boiled eggs; 
sprinkle with one Tablespoon chopped onions and cover 
with Italian dressing. 

Good with braised beef or mutton. 

TONGUE SALAD 
1 cup stringless Beans boiled and cold 
1 cup Peas 

1 cup boiled Tongue cut in strips 

2 Tablespoons Celery cut fine. 
. Serve with French dressing. 

Fill beet cups or white turnip cups. Serve on lettuce. 

POTATO AND BEET SALAD 
Boil and then mash four large potatoes, add half a cup 
cream, teaspoon salt and whip until white, add teaspoon 
celery seed ; now press through a potato masher into a 
dish lined with crisp lettuce leaves ; run a long pronged 
fork through the potatoes very closely together without 
mashing them, pour over two tablespoons French dressing ; 
let the dressing run into the openings made by the fork. 
Decorate the top with one young onion and a sprig of 
parsley chopped very fine and slices of bright red beets cut 
in small and fancy shapes. 

SALMON AND APPLE SALAD 

1 lb. can Salmon 

2 large sour Apples diced 
% cup Celery cut fine. 

Mix with dressing, French, boiled or Mayonnaise. 



COOKING SCHOOL SALAD 
1 tart Apple 
1 good sized Tomato 
Tablespoon Onion, chopped 
1 pint Cabbage shredded 
1 sweet Pepper 
Japanese dressing. 
Shred and soak cabbage, peel tomato, halve, press out 
seeds and chop fine. 

Take seeds from pepper and finely shred. Drain and dry 
cabbage, pare and slice apple, put layer of cabbage in 
bowl, then apple, then sprinkling of tomato, pepper and 
onion, then another layer of cabbage, and continue, having 
last layer pepper ; baste with the dressing and mix well. ^ 

POTATO BALL SALAD 

1 qt. Potato balls 
8 Eggs hard boiled 
1 bunch Celery 

1 Tablespoon Parsley. 
Serve with dressing. 

HAM SALAD 

Chop fine one pint Ham with one pint bread crumbs, 
moisten with one tea cup milk, add teaspoon' dry mustard 
and little pepper. 

Put in sauce pan and heat, when cold serve in slice*, 
and garnish with slices hard boiled eggs. 

TEA ROOM SALAD 

2 pints Celery cut in cubes 

1 pint tart Apples cut in cubes 
Dust of Red Pepper 

1 Tablespoon Sugar in 

2 Tablespoons Lemon juice 
1 teaspoon Parsley 

Add this to apples and celery, toss with Mayonnaise, 
add small Tablespoon of Parmesan cheese. 
Serve on lettuce. 

6 



A WINTER HAM SALAD 

1 cup diced Ham 
3^ cup roasted Peanuts cut 
% cup Celery cut 
'Serve with French or boiled dressing. 

POTATO SALAD 

1 qt. Potatoes cut in marbles 

2 Tablespoons Onions cut fine 
2 Tablesj^oons Celery 

2 Tablespoons Parsley 
2 Tablespoons English Walnuts. 
Mayonnaise dressing. 

PINEAPPLE AND CELERY SALAD 

Dice pineapple and same amount celery, cover with 
mayonnaise and cream, pimento or red peppers on top. 
Serve in a nest of apple straws. 

PALACE GRILL SALAD 

'Cut Celery like matches 

Pineapple the same 

Green Peppers and 

Pimento, or 

Red Peppers in shreds. 
Mix Mayonnaise and cream dressing. 
Serve on crisp lettuce. 

MOUNT HOOD SALAD 

Take a cone shaped ice cream dipper and rub the inside 
with Olive Oil. 

Mix cream cheese with cream, line the mold with the 
cheese, fill the center with celery cut fine and mixed with 
Mayonnaise, or boiled dressing. 

Turn out on lettuce leaf, dust parsley on top for a 
<!hange. 

Serve toasted crackers with it. 



NATIVE SALAD 

Take ripe bananas, not very large, cut in two cross- 
wise cover [each piece thickly with Mayonnaise or thick 
boiled dressing, then roll in coarsely chopped walnuts and 
lay on lettuce. 

Serve with salted wafers. 

CABBAGE SALAD 

1 cup Vinegar 
3^ cup Water 

2 Eggs well beaten. 

Put all together in double boiler, stir until quite thick 
like cream. 

Chop fine one small head cabbage, into it mix salt, 
little cayenne pepper, little mustard and two teaspoons 
sugar. 

Now strain the dressing and let stand on fire a few 
minutes. 

Serve it cold. 



PING PONG SALAD 

Take a small perfect shaped banana that is formed 
like a pea pod, make a slit to take out pulp, then put in 
place a teaspoon of boiled and sweetened salad dressing to 
which add some cream ; now put in some red cherries 
filled with filbert nuts, to resemble peas, lay on lettuce. 

Serve with slightly sweetened wafers. 



SUCCESS SALAD 

Apples diced small 
Grape Fruit 
Celery 
Pineapple 
Put the above in small timbale cups and fill with lemon 
jelly, colored red, when cold turn out on lettuce. 

Serve with boiled dressing or Mayonnaise with plenty of 
whipped cream. 

8 



FILLED TOMATO AND CRAB MEAT SALAD 

Scoop out ripe tomato, fill with finely shredded crab 
meat, mix with little finely cut celery and mix witti boiled 
dressing to which add a little chili sauce. 

Serve on lettuce. 



LEMON JELLY 
H Tablespoons Gelatine 

3 cups Water 

% cup Lemon juice 
Two-thirds cup Sugar 

4 Cloves 

1 piece Cinnamon 

1 Lemon rind cut very thin 

1 small Bay leaf 

2 Egg whites and shells well mixed. 

Put on fire and beat all the time until it ba 1 -. draw 
pan to the side, let remain covered ten minute^, strain. 
When cool pour over fruit in Success Salad, 
May be colored red. 

CRISPS 

First cut off all crust then butter soft f r* sh broad, cut off 
very thin slices, roll them up and fasten with toothpicks. 
Place in a very hot oven until brown. 
Remove the toothpicks. 
Serve with salads or soups. 

ALBANY SALAD 

Cold boiled potatoes cut in fancy shapes. 

Skin and chill small tomatoes, same amount of each ; cut 
tomatoes in slices then in quarters, mix with two Table- 
spoons French dressing. 

Let above mixture stand in cool place then add boiled 
dressing. 

To each cupful of mixture add 2 Tablespoons chopped 
ham. 

Garnish wi4;h nasturtiums. 

9 



CHERRY AND CHEESE SALAD 
or Duxbury Salad 

Beat cream cheese with little olive oil, pepper and salt 
until creamy. 

Form into small balls putting in the middle a sour 
cherry that has had the pit removed, the cheese concealing 
the cherry, may then be placed on a square saltine wafer, 
or on a round of toasted bread, or bread that has been fried. 

All around the cheese ball "pipe" a stiff Mayonnaise 
dressing that has been colored green, arranging it in £u 
pretty pattern. 

Serve very cold on little plates. 

ONION AND GREEN PEPPER SALAD 
From a Parisian Chef 
Chop six green pepp ers, free from seeds, one large 
Bermuda onion, very fine, add salt, pepper, French 
mustard, % pint Olive Oil, juice of one lemon, mix with 
one inch preserved ginger, cut fine. 
Serve on lettuce, very cold. 

BEAN SALAD 

1 can Lima Beans 

2 Tablespoonfuls Onion 
I Table^poonful Parsley 
Paprika to taste 

Boiled or French Salad Dressing 
Drain the beans and cut the onion fine; mix all ingredi- 
ents thoroughly and serve in beet cups. 

HOT BEAN SALAD 

1 can wax Beans 

2 Tablespoonfuls finely cut Onions 

3 Tablespoonfuls Vinegar 
2 teaspoonfuls^Butter 
Little Pepper and Salt 

Heat beans and drain off liquid; add other ingredients; 
don't boil" after seasoning is in; serve hot. 

10 



MERRY WIDOW SALAD — No. 1 

Use a glass bowl six inches across, in which place an- 
other one, leaving a one inch space between which fill 
with ice. 

Place in smaller bowl lining of lettuce, then white meat 
of lobster or crab and between the meat put asparagus, cut 
so the tips will hang a little over edge of bowl ; in che 
center place cut carrots, turnips, peas and string beans. 

Ponr over all, French dressing with a spoonful of May- 
onnaise on top. 



MERRY WIDOW SALAD - No. 2 

Take two bowls like No. 1, line sm.all one with stalks 
-of asparagus, second lining of lettuce leaves and in center 
1 cup cubes of cooked chicken, with French dressing on 
:chicken ; on top of this put 

One cup Boston baked bear.s and chopped olives with 
French dressing, then 

One cup flageolet, one cup wax beans, one string beans, 
or other vegetable, all mixed with French dressing. 

Put in center half a cup Mayonnaise, sprinkle on top 
finely chopped truffles. 

Serve at once. 



FRUIT SALAD 
A Prize Winner 

3^ pound blanched Almonds 

2 large sweet Oranges 

4 solid, ripe Bartlett Pears 

1 can sliced Pineapple 

1 pint jar red Cherries (or Maraschino, if desired) 

1 medium sized Grapefruit 
Peel and cut the oranges, pears, grapefruit and pineapple 
into pieces of about one inch in size. Chop half the al- 
monds and mix with the fruit after all the juice has been 
drained off through the colander. — Amelia J. Dayton. 

11 



. DRESSING 

Take the juice of the cherries, add half pound powdered 
sugar and juice of one lemon ; mix together and pour 
over fruit just before serving. Garnish with blanched al- 
monds and cherries. 

IDA'S SHRIMP SALAD 
2 cans dry Shrimps 
2 cans small sifted Peas 

% small can Truffles and a few Capers, Salt and Paprika 
Wash and dry shrimps, remove all dark specks, rins© 
peas and drain, cut truffles in slices and strips to line fish 
mold like fish scales by putting mold in cold water, and 
dip each piece in dissolved gelatine to keep it in place, 
may use some shrimp split for lining. 

Cut up all the shrimp, chop rest of truffles and capers, 
and 1 can peas, mix it with >^ cup gelatine dissolved in % 
cup cold water, add 3 cups fish or chicken broth and juice 
of 1 lemon. 

Fill the mold when almost cold. When cold turn out and 
surround it with the other can peas, crisp lettuce hearts or 
celery curls. 

Serve with French dressing. 

FRIED CHEESE BALLS 
Make a sauce with 

1 heaping Tablespoon Eufcter 

2 Tablespoons Flour 
^ teaspoon Salt 

2 dashes Cayenne 
% cup Milk 
This will be quite thick ; stir into it 
2 Egg yolks, slightly beaten 
1/^ cups Cheese, finely chopped 
Soon as cheese begins to soften take from fire and return 
into a shallow buttered pan. 

When cold shake into small balls, dip each in slightly 
beaten q^^, roll in fine bread crumbs and fry golden brown 
in smoking hot fat. 
Pass with salad. 

12 



CELERY, RADISH AND WATER CRESS BOUQUET 
SALAD 

Place celery cut in dice in center, then radish roses 
around it, then water cress around all. 

French dressing. 



PEACH AND ALMOND SALAD 

Slice peaches on lettuce, slice blanched almonds on 
peaches. 

Serve with peach and almond salad dressing. 

ASPARAGUS WITH LETTUCE AND RADISH SALAD 

Place asparagus tips on lettuce, than around it radish 
roses and small leaf of lettuce. 
French or Mayonnaise. 

TOMATO SHERBET 

Wash 2 lemons, cut off a thin paring of the yellow rind 
simmer a can of tomatoes, the lemon rind and a 3-inch 
piece of bruised ginger root about 20 minutes ; pass through 
a strainer that will keep back the seeds. 

Boil one quart w^ater with one pint sugar twenty minutes 
and add it to the juice of the lemons and strained tomatoes. 

When cold, freeze. 

Serve decorated with slices of preserved ginger. 

Serve with a dinner. 

ARMY CUPS SALAD 

Cut the roots off the celery heads and boil until tender. 

Drain, take off rough outer stalks and scoop out a little 
of the center with sharp knife. 

Fill this cavity with cold boiled peas, drained perfectly 
dry and place the cups on ice. 

When icy cold and just before serving, cover the entire 
top of each with Mayonnaise, and place on a bed of the 
crisp top leaves of the celery and garnish with parsley 
and cut lemon. 

13 



HOT EGG SALAD 

^reak three eggs in pan with one Tablespoon butter. 

When partly cooked stir, have yellow and white show 
-and when firm place on dish, garnish with chopped pickles 
^nd grated lemon peel and French dressing. 



FRUIT SALAD 
1 bunch Celery 
3^ lb. stoned Dates 
3^ lb. Nuts any kind but Almonds. 
Cut all- quite fine, mix well, add the pulp of two grape 
fruit. 

Arrange on lettuce, dress with Mayonnaise. 
May serve in halves of grape fruit. 

Or, fill a nice banana skin, pressing into shape when 
tilled. 



APPLE SALAD 
2 cups diced sour Apples 
% cup Celery cut in small pieces 
}4, cup English Walnuts cut in small pieces 
% Tablespoonfuls boiled or Mayonnaise dressing 
1 cup whipped Cream 
1 teaspoonful Sugar 
Season with Salt and Paprika 
Garnish with sweet peas the color of apple blossoms, and 
lettuce. 

CHICKEN SALAD 
1 cup cold boiled Chicken, cut in dice 
1 cup Celery cut fine 

1 cup cooked Chestnuts cut up 

2 green Apples cut fine. 

Shake salt and pepper over all and mix with Mayonnaise 
^r California dressing. 

Serve on lettuce with piece of hard boiled egg and 
I'adish cut into a rose. 

This is fine. 

14 



EGG FLOWERS 

Soak hard boiled eggs in beet vinegar until pink, cut; 
in strips lengthwise, lay these on green leaves like the- 
petals of a daisy ; take the yellow and mash, season well 
with salad dressing, make most of this into small balls, 
lay in center of flowers. 

Put the rest through ricer for the center. 

CAULIFLOWER IN SHELLS SALAD 
After boiling and draining a head of cauliflower pull it 

apart, cover with French dresssing and put on ice. 

Scoop out the insides of red sweet peppers, fill the 

peppers half full with white Mayonnaise, place on lettuce, 

then fill with the little cauliflower so it will have a, 

bouquet effect. 

BOSTON SALAD 

Take small white beans, soak over night and boil m 
water until the skins blow off, drain and put on ice. 

Cut tomatoes, lettuce, green peppers and onions in smaU 
pieces to make one-half the quantity of beans. 

At the last moment toss all together with French dress- 
ing to w^hich has been added a little tabasco and 1 teaspoon 
onion juice and serve on lettuce leaves. 

SURPRISE SALAD 

Boil six eggs very hard, cat each in half, take out yolks, 
and mash to a cream. 

Add piece of butter the size of an egg, half teaspoon 
each cayenne pepper and salt, one teaspoon Worcestershire 
sauce, one Tablespoon chopped parsley and two Tablespoons 
mashed shrimps. 

Skin and chill twelve tomatoes, scoop out inside, put one 
teaspoon Mayonnaise or boiled dressing in tomato, then 
sink in the half of white of eggs ; put yolk mixture 
through pastry bag and tube in the white, thus forming 
a pyramid, put tomato on lettuce and serve with cheese 
straws. 

15 



PLANTATION SALAD 

1 large Cucumber cut, 
1 Onion 

1 bunch red Radish 
1 head Lettuce shredded. 
Mix with one teaspoon salt and pepper and 
1 well beaten egg. 
Brown one Tablespoon bacon, diced, add half cup 
water and quarter cup of Vinegar. 
Mix and serve. 

CAULIFLOWER SALAD 

Boil a head of cauliflower in piece of fine cheese cloth, 
when tender remove from cloth and drain, sprinkle over 
it two Tablespoons lemon juice and set in refrigerator to 
cool. 

When ready to serve, break the heads apart into flowerets, 
arrange them artistically on crisp lettuce heads. 

Sprinkle with chopped parsley and cover with French 
dressing. 

Serve immediately. 



CUBAN SALAD 

Grate the beets ; to one quart of grated beets add the 
grated horseradish of one thick root, mix; take four pieces 
lump sugar, rub them on the lemon rind to get the flavor 
and mix with the beets, also use juice of a lemon, vinegar 
and granulated sugar, salt to taste ; have it quite moist. 

Put in small cups, have some of the plain horseradish 
to decorate top, or yellow salad dressing. 

Also nice to serve in dish with other salads. 

Make a star of cabbage or potato salad then fill in 
points with beets. 

LETTUCE, EGGS AND BEET BOUQUET SALAD 

Hard boiled eggs on bed of Mayonnaise, circle of beets 
cut in shapes to suit fancy, surround with lettuce cut in 
ribbons. 

16 



LOBSTER SALAD 

1 can Lobster 

3 to 4 Tablespoonfuls Celery 

3 or 4 hard boiled Eggs 

Little red Radishes 

Olives stuffed with pimento 

Paprika and salt 

Boiled or Mayonnaise dressing 

% cup whipped cream 

% teaspoonful Sugar. 
Pick lobster apart with fork and cut celery in small pieces ; 
garnish with radishes cut in roses and the pimento stuffed 
olives ; shake paprika and salt over, then add dressing, with 
the cream and sugar. 

SALMON SALAD 
1 pound can salmon, picked with fork, but not too fine 
Cut 8 or 10 Olives fine 

1 Tablespoon Capers. Or, instead, use plain sour 
pickles. 

2 Tablespoonfuls celery 

Season with Salt and paprika. L^se boiled or Mayonnaise 
dressing ; same as for potato salad, 

FOURTH OF JULY SALAD 

Line a dish with lettuce, take three pieces of sliced 
oranges deposit around sides of dish, fill with sliced banana 
and six stravv^berries, cover with whipped cream and place 
on top two red cherries. 

This is regarded as one portion, but it iiJ enough for two. 

GRAPE FRUIT AND STRAWBERRY 

Salad or Cocktail 

Cut grape fruit in tv%^o to take out fibre, and skin, keep 
pieces whole as much as possible, add six firm strawberries. 

Make a sauce of sugar and white wine, mix it well and 
put a spoonful on top. 

Serve very cold in glasses. 



17 



NORFOLK SALAD 

Thinly slice two medium sized tomatoes, one peeled cu- 
cumber, four stalks celery and six vinegar pickles. 

Putin salad bowl adding two cold hard boiled eggs, 
chopped. 

Mix the vegetables then season with four Tablespoons 
Philippine dressing. 

Thoroughly mix and serve. 

QUEEN SALAD 
Cantaloupe and fruit 

•2 cups yellow meat CantalouiDC, cut in dice 
1 cup Orange cut in pieces 
3^ cup Pineapple cut in dice 
3^ cup Malaga Grapes skinned and seeds out. 
Set on ice to get very cold wath a spoonful of sherry 
wine poured over, put on top boiled or Mayonnaise dress- 
ing, to which add whipped cream and sugar. 
Drop on top broken w^alnuts. 

(Original) 

CHICKEN SALAD 
Mrs. Wheelock 

I pint colcl boiled diced Chicken 
^ pint Celery cut fine 

3 Eggs hard boiled (these may be left out) 
6 large Olives cut up 
}4 teaspoon Salt, Paprika and Pepper. 
Dice the chicken and mix two Tablespoons French 
dressing, pour it over ■ the chicken, mix it slightly and 
let stand a fe^v minutes or half an hour. 

Drain off all the moisture, if there is any, and add the 
chicken w^ith the rest, mix it with Mayonnaise, whipped 
cream dressing or boiled salad dressing, although, for my- 
self, I prefer California salad dressing. 

Garnish with a stuffed olive and one-quarter of a hard 
1)0 i led egg. 

Serve in a head of lettuce. 

18 



ASPARAGUS AND SHRIMP SALAD 

Take a can of asparagus tips, drain, and cut in one 
inch pieces, then place in a bowl with one cup of shrimps; 
season with salt and paprika and toss lightly w^ith salad 
fork to mix. Take the yolks of three hard boiled eggs and 
rub through a sieve, beat in sufficient oil and vinegar to 
make the mixture the consistency of cream, season with 
salt and paprika and pour over the asparagus and shrimps. 

Serve w^ith a border of cress and small red radishes or 
pickled beets cut into fancy shapes. 



SAINTS FRUIT SALAD 

4 seedless Oranges 

% lb. Malaga or Tokio Grapes 

% can Pineapple sliced 

1 Grape fruit 

2 Pears canned in halves 
One-third cup Maraschino Cherries. 

Peel, remove all white skin from oranges and cut in 
quite large pieces, iDcel and split grapes and remove seeds, 
cut pineapple in small dice, peel and pull apart grape 
fruit in quite large pieces, cut pears in large dice, cut 
cherries in four pieces. 

Put all fruit in colander to drain, saving juice for fruit 
juice or jelly. 



CANTALOUPE SALAD 

Cut a ripe, yellow meated cantaloupe in dice, dust" 
with salt, paprika and cinnamon, put this on ice ; add a 
little dissolved gelatine in half a cu^d whipped cream, and 
chill. 

Serve a spoonful of melon on lettuce, then a small 
spoonful of whii:)ped cream in the center. 

Surround it w^ith Mayonnaise made with lemon juice 
instead of vinegar and colored a delicate pink ; use pastry 
bag and tube to put the Mayonnaise around. 

Serve with"Five o'clock tea wafers. " 



19 



GERMAN POTATO SALAD 

1 quart of cold boiled Potatoes, sliced thin 

3 Tablespoonfuls Onion, cut fine 

^ pound fat Bacon, cut very fine 

1-3 cup Vinegar 

1-3 cup hot Water 

1 teaspoonful Parslej'' finely cut 

Salt and white Pepper to taste. 

Fry bacon until crisp but not brown, add hot water and 

vinegar, mix onions and potatoes, salt and pepper, pour 

over vinegar, water and bacon ; mix thoroughly and serve. 

It will be just as good to be made quite a while before 

serving. 

DRY SHRIMP SALAD 
With Mushrooms 
1 can Shrimps 
34 can Mushrooms 
3 Tablespoonfuls Celery 
Paprika and Salt 
3 Tablespoonfuls boiled dressing 
% cup whipped Cream 
%, teaspoonful Sugar 
Cut shrimps in small pieces, cut mushrooms small, cut 
celery in small pieces. Garnish with pimento, stuffed 
olives and mushrooms. 
Serve in lemon cups. 

GOLDE^T GATE SALAD 
(Fir^ time in print) 

1 pint finely shredded Cabbage 
1 pint Olympia Oysters 
3 green bell Peppers 
Put cabbage in ice water half an hour, drain well, put 
on towel to absorb all the water, rinse the oysters in cold 
water and drain well, cut peppers very fine. 

Put cabbage in dish, then cover w^ith oysters, the top of 
green pepper and pour over it Italian dressing. 

Serve cold and crisp with any kiad of meat or croquettes. 

20 



FISH SALAD 

Two cup3 picked cooked Whitefish 
1 Tablespoon Capers, chopped 
1 Tablespoon Parsley, chopped 
Mix all in 3 Tablespoons French dressing. 
Serve on lettuce or in lemon cups, or in cucumber boats. 



ITALIAN SALAD 

% lb. cold boiled Chicken, picked apart 
'K^ lb. blanched Almonds cut in shreds 
1 large Red Pepper shredded 
1 Spanish Onion cut fine 

1 head of Chicory cut fine 
And mix well. 

For sauce take 

}/2, teaspoon Curry Powder 
% teaspoon Salt 

2 Tablespoons Tarragon Vinegar 
4 Tablespoons Olive Oil 

Mix well and pour over above. 
Serve on lettuce with slices of bananas and slices of 
beets as a garnish. 

SPANISH APPLE AND PEPPER SALAD 

Take long red or yellow Spanish sweet peppers, place 
in oven a few minutes until the skins curl, then remove 
the skins, remove the seeds from peppers and slice into 
narrow strips, add one pepper to each pint of thinly sliced 
apples ; mix w^ith Mayonnaise. Serve on lettuce leaves. 



PENNSYLVANIA SALAD 

Mix halibut, cucumbers, celery, green peppers with 
French or Mayonnaise dressing, as much cold boiled and 
flaked halibut as the other three ingredients would 
measure. 

Serve very cold on crisp lettuce, or in a cucumber boat. 

21 



CHICKEN ROLLS SALAD 

Take some French rolls, rasp them, cut out a piece of 
the crust on the top and remove the crumb from inside. 

Prepare a mince of fillets of chicken, tongue and truffles; 
stirred into Mayonnaise sauce. 

Fill the rolls with this salpicon, replace the covers and 
serve them. 



A DAINTY SALAD DISH 

Take large and long cucumbers, cut once through the 
middle, lengthwise, scrape out the inside and you have a 
pretty individual green boat in which to serve the salad. 

They must be kept on ice until ready to use. 

This is attractive with shrimp salad as the colors blend 
so nicely. 



WEST INDIA SALAD 

Take two medium sized cucumbers, remove any seeds, 
four or five young onions, the outside of one large green 
pepper (no seeds) and put all in a chopping bowl. 

Chop, not too finely, season with a little salt, a little 
white pepper and vinegar. 

Serve icy cold with fish or cold meat. 

Or for fish in a lemon cup. 



COAST SALAD 

1 cup Shrimps cut uj) 

1 can Sardines cut in small pieces 

2 hard boiled Eggs cut up 
1 Onion cut fine 

1 teaspoon Capers 

1 teaspoon Gherkins chopped 

1 teaspoon Parsley cut fine 
Mix with French dressing and let stand, drain, then add 
a little boiled or Mayonnaise dressing. 
Fill tomatoes or serve on lettuce. 

22 



RUSSIAN SALAD 

Cut into small dice shaped bits two ounces of cooked 
beets, the same of cold tongue or chicken and, if liked, 
one ounce of boiled ham. 

Now put in bottom of your salad bowl a little of the 
beets, then a little of the sardines, sprinkle over the top 
the ham, garnish around and in the center wath crisp 
lettuce leaves, cover the top with sauce tartare. 

MANHATTAN SALAD 

Mix one measure of apple, pared and cut in cubes, half 
the quantity of sliced celery, and one-fourth the quantity 
of diced chicken breast, with a generous allowance of 
Mayonnaise. 

Serve on lettuce hearts. 

This is a particularly good salad to serve at teas and 
luncheons. 

California boiled dressing is nice on this. 

STUFFED TOMATO SALAD 

Select perfect tomatoes of one size, cut off stem end and 
scoop out contents, first peeling tomatoes, then fill tomato 
cups with chicken, shrimps or cabbage chopped fine. 

Place tomatoes in cup w^hich will leave an inch space 
^11 around, put pulp of tomatoes with water and spices, 
salt and pepper, to boil ten minutes, then strain into it 
two Tablespoons gelatine and two Tablespoons vinegar. 

Pour a little of this in each cup when firm, then place in 
the filled tomato, pour more of gelatine around, place on 
ice, turn out on cress serve with Mavonnaise. 



GLADSTONE SALAD 

Press soft cheese through a potato ricer, make a border of 
•cheese, serve with Bar- le due in center; Neufchatel or 
Waukesha cheese is good. 

Always serve crackers with this, 

23 



PICNIC SALAD 

1 quart cold boiled Potatoes 

2 Onions medium size 

3 hard boiled Eggs 

1 Cucumber, flesh of, or 

2 plain sour i^ickles, medium size. 

Cut potatoes in dice, cut onions fine, also eggs and 
cucumber or pickles, dust with salt and pepper. 
Mix with a boiled dressing. 



SALAD ORPHELINE 

Skin, bone and cut six good sized sardines into quarter 
inch pieces, put in a bowl adding.six cold hard boiled 
eggs, cut in quarters, one good sized peeled apple cored 
and cut in thin slices, also add three cold boiled sliced 
potatoes. 

Season with four Tablesj^oons Philippine dressing, 
adding half teaspoon fresh chopped chives. 

Mix all well and serve. 



NEW LONDON SALAD 

Take two Tomatoes, peel, cut in eight pieces each, 
one green pepper cut in quarter inch squares, seeded, two 
cold boiled potatoes cut in quarter inch cubes, twenty - 
four hazel nuts cut in halves. 

Season with two Tablespoons Philippine dressing, mix, 
add two Tablespoons Mayonnaise dressing, mix well. 

Serve at once. 



HERRING SALAD, WILMINGTON 

Cut in squares two skinned and boned smoked Herring, 

2 cold boiled Potatoes 

2 sour Apples 

2 cold boiled Eggs and 

1 pickled Beet 
Season with four Tablespoons Philippine salad dressing. 

24 



VEGETABLE SALAD 

Boil equal i^arts of carrots, peas, asparagus heads, French 
beans, potatoes and half the quantity turnips, when done 
drain and place in salad bowl in separate groups with a 
head of boiled cauliflower in the center ; cover with a sauce 
made of 

12 Tablespoons salad Oil 
2 Tablespoons Vinegar 
. 3^ teaspoon Anchovy sauce 
A little Salt, Pepper, an idea of Cayenne and a rub 
of Garlic and stir well. 
Serve very cold. 
Garnish with beet balls. 



EGG SALAD 
6 hard boiled Eggs, 20 minutes 
Mix 1 Tablespoon Tarragon Vinegar 
1 Tablesijoon Onion juice 
1 Tablespoon chopped Parsley 
Cut eggs in slices, overlapping on a salad dish, cover 
with above dressing, or serve with India dressing 

BEET BALL SALAD 

No. 1 

Cut cold boiled beets with a ball vegetable scoop into 
balls, put a teaspoonful boiled or Mayonnaise dressing on 
lettuce leaves, then lay carefully six balls on top of dress- 
ing. 

BEET BALL SALAD 
No. 2 

Cut cold boiled beets in balls and same amount of cold 
boiled potato balls, put dressing on lettuce, then place a 
beet ball next a potato ball and so on until enough for a por- 
tion for one person, say three of beets and four potato balls, 
in a circle. 

Nice with baked eggs. 

25 



CLOVER LEAF SALAD 

Cut from Neufchatel cheese little slices a half inch 
thick. 

Press the yolks of two hard boiled eggs through a potato 
ricer, put a little of this in the center of each round, 
sprinkling a little paprika on top. 

Put three round slices of cheese on one leaf of crisp let- 
tuce (similar to a clover leaf) and serve with a rich French 
dressing. 

LOGAN SALAD 

Chop fine, green Chili Peppers 

Chop fine, Onions, separately 

Cut green celery 
Fill tomatoes with the above. 

Set tomato in large cabbage rose, as a bud in the center. 
Serve w^th Mayonnaise dressing. 
Very attractive, 

GRAPE FRUIT SALAD 

Same as orange riced salad, use grape fruit instead of 
orange. 

It may be cut in cubes and fill orange or grape fruit 
baskets with it. 

BAKED BEANS AND TOMATO SALAD 

Fill well shaped nice tomatoes with baked beans mixed 
with French dressing. 
Set on lettuce and serve. 

BRANDENBURG POTATO SALAD 

6 cold boiled Potatoes 
1 Onion 

3 whites of hard boiled Eggs 
Mince all fine ; cream the hard boiled yolks with 

1 cup Cream 

2 Tablespoons Vinegar 
Salt, Pepper and Mustard 

Garnish with hard boiled eggs and bacon curls. 

26 



GERMAN POTATO SALAD 
Try , 

One-third pound fat Bacon cut in dice, crisp, add 

2 Tablespoons Flour 

% cup Vinegar 

% cup Water, let it boil up. 
Have a bowl with boiled and sliced potatoes mixed 
with finely cut onions and parsley. 

Pour the hot dressing over potatoes and salt and pepper. 
Adding hard boiled eggs improves it. 



A LUNCHEON SALAD 

2 Tablespoons deviled Ham, mix w^ith 
4 Tablespoons creamed Horseradish 

3 cups Potatoes cut in dice 

Shake salt and pepper on top and one teaspoon lemon 
juice. 

Stir in half of the ham and horseradish, mix well, pom- 
rest of dressing on top. 

Garnish top wdth sliced gherkins, hard boiled eggs and 
small sprays of parsley. 



TOMATO SALAD WITH CREAM 

Slice tomatoes very thick and add a little minced onion 
on each slice, season w^ith salt and pepper, putting whipped 
cream on top. 

Serve very cold on lettuce leaves. 

Good- w4th broiled ham or broiled chicken. 



ITALIAN SALAD 
Carrots 
Potatoes 
Peas 
Veal 
Ham 
Beets 
All cooked and diced, cold, mix with boiled dre; 

27 



N. D. EGG SALAD 

8 Eggs, hard boiled 
1 stalk Celery 
1 bunch Green Onions 
1 head Lettuce heart 
Slice eggs neatly, also celery and onions, shred lettuce, 
mix lightly, not break up the eggs, with French dressing, 
Serve on lettuce with a spoon of Mayonnaise dressing on 
top, with finely cut nuts and olives on top of each dish. 

CHECKER SALAD 
(Original) 

I cup cooked or roasted Veal 
% cup cooked Carrots, cold 
3^ cup cooked white Turnips 
Cut each in cubes serve with French or boiled dressing 
on lettuce. 

Or in turnip cups scooped out ; serve with a pepper sand- 
wich. 

BANANA SALAD NO. 1 

Cut banana in half and spilt lengthwise, scoop out to 
make a boat, fill with chopped walnut", Liy on lettuce 
leaf and put Mayonnaise on top. 

BANANA SALAD NO. 2 

Cut banana in half squarely, after removing skin, 
cover all over with thick Mayonnaise, then roll in 
coarsely chopped walnuts and lay on lettuce leaves. 

Serve with cheese straws or hot toasted wafers. 

BANANA SALAD NO. 3 

Peel and cut in halves bananas, then split each piece, 
spread between the pieces peanut butter, stick two pieces 
together, spread all around Mayonnaise dressing and sprinkle 
liberally with coarse chopped salted peanuts. 

Serve on lettuce. 

28 



OYSTER SALAD 

No. 1 

Drain well 1 can Cove Oysters and keep cold ; shred 
Cabbage very fine^ if threads are too long^ cut crosswise, 
put Cabbage in water with ice in it and let it stand 
for awhile, then drain ; cover a plate with Cabbage, on 
this put a layer of Oysters with 2 or 3 spoonfuls Celery 
cut fine, shake Salt and Paprika over it and enough cream 
or Mayonnaise salad dressing until all is moist. 

Serve with egg sandwiches. Do not add sugar to dressing. 

OYSTER SALAD 

No. 2 

Same as No. 1 except to cover plate with Lettuce cut in 
ribbons instead of Cabbage. 

OYSTER SALAD 
No. 3 
Fix plate as in No. 1 or No. 2 and pour over it French 
dressing. 

VEGETARIAN SALAD 
1 Carrot grated 
1 Turnip grated 
1 Onion grated 
1 large Apple sliced 
1 head Lettuce 
1 handful Peanuts chopped 
Mix all with Maj^onnaise to which has been added lots 
of lemon juice. 

DECOY SALAD 

Lay fresh water cress in ice water until crisp, dry 
thoroughly in napkin without breaking leaves. 

Lay in salad dish and cover with thin slices of sour 
apple. 

Sprinkle hard boiled egg chopped fine on top and serve 
with French dressing. 

This is nice with duck. 

29 



ORANGE RICED SALAD 

Make an orange jelly of 
1 cup boiling Water 

1 cup Sugar scant 

2 Lemons juice of, 

^ box Gelatine or little more 
% cup cold water 
Soak gelatine in water ten minutes, then add the boiling 
water, stir until well dissolved, add sugar, when partly 
cool add lemon juice and orange juice, strain, set to 
harden, then press through a potato ricer on lettuce, 
serve with French dressing, finish off with a teaspoon 
of red bar-le due preserves. 
See Grape Fruit, same salad. 

PORTLAND SALAD 

dhredded Lettuce Tomato Cubes Capers 

Celery Cubes Crab Meat or Lobster 

Thin boiled dressing and piece hard boiled ^^^ on each. 

Serve on lettuce. 

ORANGE AND MINT SALAD 

One orange, lemon' juice, little sugar and Tablespoon 
chopped mint, chill. 

Serve in glasses with spray of mint. 
First course. 

SALMON SALAD 
i can Salmon 
3^ pint Celery 

3^ pint Mayonnaise dressing 
Free the salmon from skin, bones and oil, pick the fish 
Apart and add the celery (which has been cut fine) and 
Mayonnaise dressing, tossing lightly, season to taste. 
Save a little Mayonnaise to pour over the top. 
Arrange in salad dish and garnish with curled lettuce and 
drops of red jelly, or serve on crisp lettuce leaves. 

30 



CIRCLE SALAD 

Make a mound of very small pearl onions, surround the 
onions with slices of tomatoes, overlapping and surround 
the tomatoes with small canned Lima beans. 

Shred green peppers' and partly cover the ring of Lima 
beans. 

Pour French dressing over all. 

Serve very cold. 

KENTUCKY SALAD 

(original) 

Watermelon picked in pieces with a fork, and grapes 
skinned, seeded and split, tart apples cut in straws thick as 
matches and not as long. 

Mix, serve cold with a boiled dressing. 
1 cup Sugar 
3^ cup Water 

Boil until it ' 'hairs. ' ' 

Add 3^ cup Cherry wine or orange juice, put on ic© 
until very cold. 

Serve as first course, in stem glasses. 

SALMON WITfl HORSERADISH SALAD, MAYONNAISE 

Slip out a can of fine Salmon, without breaking, on a 
plate covered with lettuce. 

Pour over it half pint of Mayonnaise with one Tablespoon 
of fresh grated horseradish mixed thoroughly ; lay a circle 
of hard boiled eggs cut lengthwise in eighths. 

Serve with salted Saratoga crackers. 

GERMAN CELERY ROOT SALAD 

Cook until tender Celery root, chill, peel and cut in 
thin slices. 

Put a layer of small cooked stringless beans (canned will 
do) on lettuce, next, a layer of sliced celery root, next 
layer of sliced ripe tomatoes, peeled and chilled. 

Pour over all French or Italian salad dressing. 

Nice to serve with roast pork or chops. 

31 



CLEAR WATER SALAD 
Lobster and Sardines 

Take one pint clear fish stock, season highly, add two 
Tablespoons gelatine, cool and put half inch deep in a 
border mold, when hardened have very small skinned and 
boneless sardines drained, put the sardines on their backs, 
in rows, use only perfect ones, add more stock so as to 
cover them well, when hardened add another row of 
sardines and stock. 

Now set on ice and when firm turn it out, fill the 
center w^ith lobster, in Mayonnaise dressing. 

Serve with curled celery and * 'crisps. ' ' 



CABBAGE TIMBALE SALAD 

For Fish 

13^ cup Cabbage chopped 

1 cup Onions chopped 

% cup green or red Peppers chopped 

y^ teaspoon Salt 

3^2 teaspoon Mustard seed 

^ teaspoon Celery seed 

One-third cup Vinegar 

3^ cup Sugar 

One-third box Gelatine dissolved in 

3^ cup cold Water 
Add hot vinegar to gelatine, add sugar, salt and seeds, 
when cool add cabbage, onions and peppers ; mold in 
Timbale cups, when cold turn out on lettuce, surround with 
cucumber slices or serve without. 



STUFFED BEET SALAD 

Scoop out center of cold boiled beets and fill w^ith po- 
tatoes, hard boiled eggs, all cut fine and mixed with 
French or boiled dressing. 

Serve on lettuce. 

32 



EXPOSITION SALAD 

• 

2 stalks Celery 
2 large Onions 
2 sour Apples 

1 large head of Lettuce, the white part only 

2 hard boiled Eggs. 

Chop all coarsely, not fine, mix well with boiled 
dressing. 

Serve on green lettuce. 

SHRIMP AND PEA SALAD 

Wash a can of Shrimps, remove all dark specks, dry in 
towel, break in small pieces ; mix with one can rinsed 
and drained French peas. 

Mix with Mayonnaise or California dressing. 

Arrange on lettuce. 

Garnish with a perfect shrimp and a few capers on top. 

EPICURE RELISH OR SALAD 

2 Tablespoons Parsley finely chopped 

3 Tablespoons finely chopped Pimento 

1 teaspoon Onions chopped 

2 hard boiled Eggs chopped 
1 teaspoonful Salt 

^ teaspoon Pepper 

3 Tablespoons grape Vinegar or less 
5 Tablespoons Olive Oil 
Paprika 

Put it in a glass jar, shake well, put on ice and hare 
it very cold. 

Serve on lettuce, tomatoes or endives. 



WATERMELON SALAD 

Pick with a fork pieces of pink, ice cold watermelon, 
add Malaga grapes, skinned, split and seeded. 

Oranges cut in pieces, may add few grape fruit pulp. 
Serve with lemon Mayonnaise. 

33 



LIMA BEAN SALAD 

Boil one pint Lima Beans until tender, drain, add 

3 cold boiled Potatoes cut in thin slices 
1 stalk Celery chopped 

1 raw sour Apple sliced 

Little cold boiled tongue cut in wafers, some French 
dressing, then mix all and put on ice. 

Serve on crisp lettuce and garnish with parsley, and rings 
of hard boiled eggs, having round pieces red pickled beets 
cut and fitted into center of each yolk, and pour over 
more dressing. 

TOMATO SALAD 
with Horseradish Dressing 
1 Tablespoonful Horseradish 
1 Tablespoonful Vinegar 

4 Tablespoonfuls whipped Cream 
^4 teaspoonful Salt 

Dash of red Pepper 

Tomatoes, fresh and even size 

Lettuce leaves. 
Cut tomatoes in halves and arrange on lettuce leaves. 
Thoroughly mix the horseradish, vinegar, whipped cream, 
salt and dash of red pepper. On each half tomato put a 
spoonful of dressing and dust with paprika. 



SALMON AND CUCUMBER SALAD 

Upon a steak of cold boiled salmon arranged on lettuce 
leaves, place a layer of very thinly sliced cucumbers, 
garnish with nasturtium blossoms, or red radish and 
parsley around it. 

Serve with French dressing or California dressing. 

CUCUMBER BOAT 

Take a fresh, medium sized, rather plump cucumber, 
peel, cut in halves lengthwise, put in ice water for an 
hour to make it crisp, dry it and lay on lettuce leaves ; fill 
with potato or salmon salad. Serve in the cucumber. 

34 



COUNTRY SALAD 

3 cups Potatoes 

4 Tablespoons Butter 

1 salt spoon Mustard 

4 Tablespoons Parsley chopped 

2 teaspoons Onion juice 
4 Tablespoons Vinegar 
Paprika 1 Egg 

Press hot potatoes through ricer. add rest of the ingre- 
dients, beat hard until light, chill, lay spoonful on crisp 
lettuce, garnish with sprays if parsley and hard boiled 
eggs. 

Or, dish up with cone shaped ice cream scoop, dvist with 
chopped parsley and beets on top. 

MELON SALAD BOWL 

For a fruit salad it is very attractive to have a long 
narrow watermelon, cut in two. so that one end is about 
the size of bowl you need ; take out all of the red part 
except a little film of pink on the sides, cut the edge in 
scallops and put bowl on large plate surrounding it w4th 
green vines and red or white flow^ers. 

Particularly nice for apple salad. 

PINEAPPLE SALAD 

Take large navel oranges, peel them and cut in thin 
slices. Take perfect sliced canned pineapple, cut each slice 
of pineapple and put on top slice of orange, see that 
pineapple slices are about same size as oranges. Take 
fresh strawberries, put one in center of pineapple slice, 
slice some of the strawberries and lay on top of pineapple, 
lay all this on leaf of lettuce. 

DRESSING FOR SAME 

1 cup sugar and 3^ cup water, boil together until it 
threads, take from fire and add one wine glass of sherry 
wine ; set aside to cool ; it will be like syrup. Pour over 
salad and serve. 

35 



VEGETABLE SALAD BOWL 

Take a firm, well shaped head of cabbage, cut off stem 
and outer leaves, take out core and all the leaves until 
you have a thin shell or bowl left, fill with Adirondack 
or vegetable salad. Put cabbage bowl on large plate with 
heavy dark green around it and a few dark red flowers ; 
to stick whole cloves all over in head of cabbage, looks 
very nice. 



ADIRONDACK SALAD 
1 can Peas 

3 Tablespoonfuls Onions 

4 Tablesponfuls Cream cheese 

4 Tablespoonfuls sweet midget pickles 
Salt and Paprika 

Boiled or Mayonnaise salad dressing. 
Cut onions very fine and cut cheese and pickles in small 
pieces. ^^'^ 

Serve very cold with a meat dinner. Also good for a stag 
party. 

Looks fine served in a Cabbage bowl. 



CALIFORNIA SALAD 

4 large ripe Tomatoes, skin, chop, drain, add 

1 pint chopped English Walnuts 

2 stalks Celery chopped 

1 large mellow Apple chopped fine 
Salt the mixture, let stand one hour, then pour over it 
this 

DRESSING 

Beat yolks of two eggs, add small spoon prepared mus- 
tard and very, very slowly beat in half a cup olive oil 
(or melted butter), then slowly five Tablespoons lemon 
juice, beat it a long time, then add 3 to 4 Tablespoon* 
whipped cream. ' 

36 



SPINACH SALAD 

1 quart cold boiled and chopped Spinach 
4 Tablespoons Olive Oil 

2 Tablespoons Lemon juice 

1 teaspoon Vinegar 
Salt and Pepper 

3 Eggs, hard boiled, coarsely chopped 

Serve on lettuce with boiled or Mayonnaise dressing, 
garnish w^ith quarters of hard boiled eggs or riced eggs on 
top. 

Nice with boiled beet balls all around and no eggs for 
garnish. 

BEET AND POTATO SALAD 

2 cups cold boiled Potatoes, diced 
3^ cup cold boiled Beets, cut up fine 

3 Egg yolks, hard boiled, put through potato ricer 
3 Egg whites, hard boiled, chopped 

Put on lettuce in layers 

1st. Potatoes mixed with a dressing 

2d. A few Beets 

3d. A little whites of Eggs 

4th. Yolks of Eggs 
Put on each layer 1 teaspoon dressing before next layer 
is put on, and can make in a w^reath on top. 



DREAM SALAD 
(First time in print. ) 

1 cup cold boiled or roast Chicken 
1 cup cold boiled Peas 
1 cup cold boiled Asparagus tips 
Cut chicken in dice and asparagus in size of large peas, 
may mix all with French dressing or California di'essing 
and serve on lettuce. 

Or, fill the center with asparagus, next chicken and out- 
side a ring of peas. 

May take celery instead of asparagus. 

37 



PEACH AND ALMOND SALAD DRESSING 

Boil together one cup sugar and half a cup water for 
ten minutes. 

Then pour over yolks of three eggs well beaten and 
return to fire until thick, when cool add juice of two 
lemons. 



SALAD DRESSING PHILIPPINE 
Put in dish 

1 level teaspoon Curry pow^der 
% teaspoon French Mustard 
1 salt spoon English ground Mustard 
1 salt spoon Cayenne Pepper 

1 teaspoon Parsley chopped 
% teaspoon Chives chopped 

2 Shallots chopped 

\^ bean Garlic crushed 
4 teaspoons Salt 
1 teaspoon w^hite pepper 
}^ Lemon rind chopped. 
Mix, then add 1 Tablespoon Olive Oil and mash all, 
gradually add '4 Tablespoons w^hite w^ine Vinegar, briskly 
mix again. 

Transfer to dish, add two-thirds of oil to one-third 
vinegar to make 1 quart in all, mix. strain, put in jar and 
use as required, shake before using.. 
Keep covered, in cool place. 



TOMATO SALAD DRESSING 

1 teaspoon bread crumbs, rub fin& 

1 clove Garlic 

Salt Pepper 
All rubbed well together, add 

1 Tablespoon Vinegar 

^ teaspoon Sugar 

4 Tablespoons Olive Oil. 
Mix thoroughly and pour over Tomatoes. 

38 



FRENCH DRESSING 

1 Tablespoon Vinegar 

3 Tablespoonfuls Olive Oil 

1 saltspoonful Salt 

1 saltspoonful dry Mustard 

]4. saltspoonful Paprika 
Mix mustard, salt and paprika^ add vinegar^ stir well^ 
then add oil that should be kept very cold. Pour over salad 
just before serving. 



VARIATIONS OF FRENCH DRESSING 

Make a French dressing by regular recipe, add to it a 
Tablespoon mashed Roquefort cheese, is excellent for lettuce 
salad ; adding onion juice improves it for cucumber salad, 
or potato salad. ' 

Adding a little curry powder is a good change. 

Little chopped mint may be added for tongue salad. 

A small amount of garlic added is good for potato or 
vegetable salads. 

To add 1 or 2 Tablespoons Heintz Mandalay sauce is fine 
for tomatoes or lettuce. 

A teaspoon of Worcestershire sauce may be used for a 
change. 



BOILED MAYONNAISE DRESSING 

% cup Olive Oil 

1 scant Tablespoon Mustard 

% cup Vinegar 

1 tablespoon Sugar 

Little Cayenne Pepper 

1 teaspoon Salt 

3 Egg Yolks. 
Beat the yolks with the mustard, sugar, salt and pepper 
adding the oil slowly, w^hen thick and smooth stir in 
vinegar, put over fire till you see it just bubble, stirring 
carefully, then add the whites beaten very stiff, fold in 
the whites with knife. 

39 



MAYONNAISE DRESSING 

2 Egg yolks 

1 cup Olive Oil 

1 to 2 Tablespoons Vinegar 

1 Tablespoon Lemon juice 

1 saltspoon Salt 

1 saltspoon Mustard — if liked 

3^ saltspoon white Pepper 

Little Cayenne Pepper 
Have everything cold, beat eggs thoroughly, add very 
slowly a little oil, about 3i{ cup, then >^ of the vinegar, 
then oil, then vinegar until all are used, at last add sea- 
soning well mixed. May use all lemon juice and no vine- 
gar if tart enough. 

BANANA SALAD DRESSING 

1 cup Milk 

4 Tablespooni? Sugar 

1 Tablespoon Butter 

1 teaspoon Almond Extract 

1 Tablespoon Flour 

lEgg 

3^ teaspoon Salt 

1 Banana 

1 Lemon juice 
Put milk in double boiler, bring to a boil, mix all the 
other ingredients, then put in the egg, mash the banana, 
stir milk over the other ingredients, strain, put back on 
fire, cook until like cream, add banana, then extract. 

Use plain or with whipped cream. 

For fruit salad or fruit fritters. 

POTATO DRESSING 

1 Potato, good size, mashed fine 

2 Tablespoons Butter, add slowly to above 

3 Egg yolks, well beaten, mix with Potato, Salt and 
Pepper 

1 Tablespoon Vinegar, add gradually. 
Rub until smooth, like Mayonnaise. 

40 



BOILED DRESSING 

5 Eggs beaten light 
1 cup Milk 
1 cup Butter 
y^ cup Vinegar 

1 teaspoon dry Mustard 

2 teaspoons Salt 
Pepper and red Pepper 

Put in double boiler, cook on slow fire, stir, when cold it 
is ready for use. 

Enough for two chickens, or veal and cabbage. 



CHICKEN JELLY WITH NUTS 

Make a chicken jelly, tint it green, put in border mold, 
rill center with chicken cut in cubes and English w^alnnts, 
Mayonnaise, surround with lettuce dipped in French 
dressing. 



COLD CREAM DRESSING 

1 cup thick Cream, beat it and add 

1 Tablespoon Sugar 

2 Tablespoons Vinegar 
Little Salt and white Pepper 

Fine on cabbage or on lettuce and tomatoes. 
The cream may be just turned sour ; if not too much so it 
will do very nicely. 



VINAIGRETTE SAUCE 

^ teaspoon Salt 

One sixth teaspoon Pepper 

1 teaspoon Onion juice 

2 teaspoons Parsley finely chopped 

3 Tablespoons Olive Oil 
1 Tablespoon Vinegar 

Mix all thoroughly except the oil, then add the oil. 
Good with asparagus. 

41 



SPANISH SALAD DRESSING No. 1 

Cayenne Pepper 

2 Tablespoons Catsup 
add slowly 

4 Tablespoons Olive Oil 
1 clove Garlic mashed 
1 Tablespoon Tarragon Vinegar 
Good on all kinds of vegetable salad, best on cabbage. 

SPANISH SALAD DRESSING NO. 2 

Mash very fine one clove of garlic, place a green pepper 
in hot oven until skin curls, peel it, mash very fine with 
the garlic, add one Tablespoon Tarragon vinegar, mix 
thoroughly and add one cup Mayonnaise dressing. 

. SPANISH SALAD DRESSING NO. 3 

. 1 Tablespoon Onion juice 
1 Tablespoon green Peppers chopped 
1 Tablespoon^ Tomato pulp or Catsup, little Salt and 
Pepper 

1 raw Egg yolk 1 boiled Egg yolk 
1 cup of Olive Oil 

3 Tablespoons Vinegar 

Put both egg yolks rubbed, to a paste in a bowl, add the 
oil very slowly, stirring all the time until oil is used, 
put in the vinegar little at a time, then the rest. 

FRENCH DRESSING 

4 Tablespoons Olive Oil 
1}4 Tablespoons Vinegar 
34 teaspoon Salt 

One eighth teaspoon white Pepper. 

Put salt and pepper in bowl, add half of the oil, mix 
thoroughly. 

Now slowly add half of the vinegar, blend, then add 
oil and vinegar, a little at a time. 

Good on almost all kinds of salada, 

42 



CALIFORNIA SALAD DRESSING 

Very fine. 

4 Tablespoons Olive Oil 
4 Tablespoons Vinegar 
4 Egg yolks 

1 Tablespoon Lemon juice 

2 teaspoons powdered Sugar 
1 teaspoon Salt and Pepper 
4 Tablespoons Olive Oil 

1 pint whipped Cream 

Beat yolks, add slowly 4 Tablespoons oil, then add vinegar 
and cook in double boiler until like custard, take from fire, 
add lemon, sugar, and salt. Let it get cool then beat in the 
other 4 Tablespoons oil, and when wanted the cream may- 
be added. 

Fine on chicken and lobster. 



BOILED SALAD DRESSING 
No. 1 

2 Egg yolks 

3 Tablespoons Vinegar beaten together, boil in double 
boiler until thick, stir fast all the time or it will curdle. 

1 small teaspoonful niixed Mustard 
Salt and Pepper to taste 

1 cup sw-eet Cream whipped stiff, stir in when cold. 
Pour over salad. 



BOILED SALAD DRESSING 

No. 2 

3^ cup Vinegar 
2 Tablespoons melted Butter 
2 Tablespoons Sugar 
3^ teaspoonful Salt . 
1 teaspoonful Mustard 
Beat the eggs, heat vinegai', put on fire until thick, beat 
all the time, wien cold add 2 Tablespoons thick Cream. 

43 



SAUCE FOR COLD MEAT AND SALADS 

Boil two eggs hard, mix with teaspoon of made mustard 
until very smooth, salt and pepper, a half cup oil or melted 
butter, half a teacup vinegar. 

A Tablespoon of catsup improves it. 

WHIPPED CREAM DRESSING 

4 Egg yolks 
3 Tablespoons Vinegar 
1 teaspoon Butter 
1 teaspoon Salt 

1 teaspoon dry Mustard ; 
yi teaspoon Pepper 

Put eggs and vinegar in double boiler and add seasoning 
When cool 1 cup whipped cream. 

Good over all potato salads, fish, Qgg, and Adirondack 
salad 

DRESSING FOR SAINTS FRUIT SALAD 

Take one-third cup good boiled dressing, in which is 
not much mustard, add to it 

2 teaspoons Sugar 

% cup whipped Cream, or more. 

It should be very mild of the salad dressing. 

Mix the dressing wath the fruit shortly before serving. 

Serve in a nest of head lettuce leaves wath a small 
spoonful dressing on top and drop some of the cut 
Maraschino cherries on top ; the bright red color makes it very 
attractive. 

Always serve very cold. 

WHITE EGG DRESSING FOR SALADS 

Whip w^hites of eggs stiff, add salt, white pepper, w^hite 
mustard, white vinegar or lemon juice, little w^hite sugar 
dissolved in the vinegar. 

Very nice on any crisp salads. 

The amount of vinegar to suit taste. 

44 



WHITE NATIVE SALAD DRESSING 

3 yolks 

1 teaspoon Mustard 

% teaspoon Salt 

1 teaspoon Sugar 

Little red Pepper, 3 whites of Eggs beaten stiff 

2 cups Olive Oil 
Vinegar 

Beat yolks with spices until light, add oil slowly, beat 
all the time until very thick, add vinegar to taste and at 
last the w^hites of eggs. 

Will keep if put in glass jar and put in cool place. 



CHEAP SALAD DRESSING 

1 Egg hard boiled 

1 Tablespoon Olive Oil or same of Butter - 

1 Tablespoon sugar 

1 Tablespoon Flour 

1 teaspoon Salt 

1 teaspoon Mustard 

3^ cup Water boiling 

One- third cup vinegar " 

6 Tablespoons Cream whipped 
Rub Qgg very fine, mix with oil or butter, add sugar, 
flour, mustard and salt, pour over this the boiling water, 
put on fire until it boils, remove, add vinegar ; add cream 
before using. 



COOKED MAYONNAISE DRESSING 

Put yolks of four eggs in sauce pan, add four Tablespoons 
Olive Oil, four Tablespoons water, beat a little, put sauce 
pan in pan of boiling water and beat quickly until sauce 
is thick as Mayonnaise; soon as it begins to thicken take 
off ; it must not be curdled or lumpy ; put through a fine 
sieve, add slowly one teaspoon Tarragon vinegar and tea- 
spoon onion juice, let cool ; when used fold in half cup 
cream whipped to stiff froth. 

45 



BOILED SALAD DRESSING 

4 Egg yolks 

1 teaspoon each Salt, Pepper, Mustard 

One -third cup Cream, beat all, add 

1 cup hot Vinegar 

1 Tablespoon Butter 

}^ cup Sugar 
Heat until like custard, when cool may add two or 
three Tablespoons Olive Oil, or 3^ cup of stiff whipped 
cream. 

For chicken or any kind, where Mayonnaise dressing^ 
is called for. 



SALAD SAUCE LUCULLUS 

Take a dessert spoonful of cream, a mustard spoonful of 
made mustard, yolk of one egg, 6 drops of anchovy 
sauce and a pinch of salt, work all well together and 
when quite smooth add \^ of an onion, grated, which 
stir in well. 

Then pour in 

% teaspoon each of Worcestershire sauce and 
chili vinegar ; after blending well together, add a gill of 
salad oil, drop by drop, beat it up well in sauce, then 
pour in a teaspoon Tarragon vinegar, drop bv drop, and 
finally 6 Tablespoons salad oil, drop by drop, beating well 
all the time. 

Good on fish salad or lettuce. 



CREAM BALLS WITH SALAD 

One Neufchatel cheese put through a vegetable press, 
or cream with a fork, beat in one Tablespoon melted 
butter, a pinch of salt, a dash of Cayenne and two 
Tablespoons Cream. 

Roll into balls size of walnuts, roll in chopped nuts. 

Serve with salad. 

46 



CHEESE SALAD DRESSING 
1 Tablespoon Flour 
1 Tablespoon Butter 

1 teaspoon Salt 
% cup Milk 

^ teaspoon Pepper 
% cup grated Cheese 
Combine flour, butter, salt and pepper, bring milk to 
boiling point, add the above, then return to fire, then add 
cheese, then beat in Qgg slowly, add mustard if liked. 
Good on egg salad, 

LOBSTER SALAD DRESSING 

2 yolks of Eggs, beat, stir into it 
1 teaspoon moist Mustard, 

add 4 Tablespoons Butter or Olive Oil slowly, 
4 Tablespoons Vinegar or less if strong 
Little sugar, salt and pepper 
Beat until quite thick like thick cream. 
Mix with lobster, 

DRESSING 

4 yolks beat well 

1 teaspoon each Salt, Pepper, dry mustard to 

One-third cup Cream. Add to eggs, 

1 cup Vinegar. Heat 

1 Tablespoon Butter 

2 Tablespoons Sugar 

Pour hot vinegar over eggs and cream, put on stove to 
heat but not boil. 

If liked, 2 or 3 Tablespoons oil in yolks. 

CUPID SALAD 

Cut hearts out of Columbian salad made in a sheet half 
an inch thick ; i)lace on crisp leaves of lettuce. Prepare 
one cup pitted olives diced, and chopped cucumber pickle, 
mix with boiled dressing and heap upon each heart. Cut 
same in stars, place on blue plates with a spoonful of white 
dressing on top. 

Good for a Washington's birthday lunch. 

47 



SAUCE FOR HOT OR COLD POTATO SALAD 

1 Tablespoon Vinegar 

2 Tablespoons Water 
Put on and boil. 

Beat up 2 eggs and pour boiling vinegar over, beating 
all the while; season with salt, pepper, a little mustard 
and lump of butter. 

Lettuce shredded and mixed with the potatoes is good^ 
also minced parsley, onions and sliced hard boiled eggs. 



ALMOND SALAD DRESSING 

% cup orange juice 

^ cup Lemon juice 

1 cup powdered Sugar 

1 cup Almonds chopped fine 

% cup Water 

1 teaspoon Almond extract 
Put almonds and water on to cook ten minutes then add 
sugar, then orange and lemon juice and extract. 

Let get cold before using ; add whipped cream if you like.. 
Also good on fruit salads or on banana salads. 



BUTTER MAYONNAISE DRESSING 

Beat the yolks of four eggs until very light, add one 
teaspoon each of salt, dry mustard and white pepper 
and a saltspoon of cayenne, mixed smooth with one-third 
cupful of cream. 

Bring to a boil one cup vinegar, a quarter of a cup 
sugar and one-third cup of butter ; pour this hot mixture 
into the egg mixture, stirring all the time, return to the 
fire and stir until it begins to thicken, but do not allow it 
to boil. 

When cool, bottle and keep in a cool place. 

Nice for lettuce, cabbage, tomatoes, potatoes, cauliflower 
or asparagus, also for any meat salad. 

48 



IDEAL CHICKEN SALAD 
1 cup cold cooked Chicken 
1 cup whipped Cream 
3^ cup cold Chicken broth 
One third box Gelatine, salt, pepper 
-Soak Gelatine in cold broth and season with salt and 
pepper, strain, when cool beat with egg beater until foamy 
then add the cream whipped very stiff, add the chicken cut 
in small dice. 

Pour into }4 pound baking powder can and put on ice. 
When ready to serve wipe outside of can with warm wet 
cloth, slip the salad out and cut in 3^ inch slices, lay the 
slices on lettuce, cover with Mayonnaise dressing and 
garnish with walnuts. 

Serve with celery straws. 

INDIA DRESSING 

To Mayonnaise add one teaspoon curry powder and one 
clove of garlic. 
Serve vrith sardines, plain or broiled. 

FOR ALL FISH SALAD 

To Mayonnaise dressing add three boiled yolks and add 
three sardines, mashed very fine. 

WHITE EGG DRESSING FOR SALAD 
Whip white of eggs stiff, add salt, white pepper, white 

mustard, white vinegar or lemon juice, little white sugar 

dissolved in the vinegar 

Very nice on any crisp salads s 

The amount of vinegar to suit taste 

CALIFORNIA ORANGE SALAD DRESSING 
Beat yolks of 3 eggs until very light, add gradually 

1 cup powdered sugar, beat until light, add juice of 2 lemons. 

beat well and pour over oranges and bananas, let stand on 

ice, it must be served very cold, . 

May fold in the dressing a big Tablespoon whipped cream. 

49 



DATE AND ALMOND SALAD 

1 lb. Dates 

2 doz. Almonds 

2 Tablespoonfuls grated Cocoanut 

1 bunch Parsley 

1 Lemon, 
Cut dates in pieces, blanch and brown almonds, chop^. 
and add to dates, mix with boiled dressing, sprinkle- 
cocoanut on top, garnish with parsley. 



MALAGA GRAPE SALAD 

Cut in halves lengthwise, remove seeds of grapes 
1% pounds Grapes, add }^ lb. Peanuts 
1 cup boiled dressing 
1 cup whipped cream. 

Mix and serve on lettuce. 



DRESSING FOR ALL FISH SALADS 

To Mayonnaise dressing add three boiled yolks and add: 
three sardines, mashed very fine. 



CHILI STYLE PEPPERS 

Fill peppers with chopped lettuce, cold potatoes, beets, 
and onions. 

Use French or Mayonnaise dressing. 



LETTUCE AND EGG BOUQUET SALAD 

Cut lettuce in ribbons, pile in center, place slices hardi 
boiled eggs around. 



Serve French xlressins:. 



5Q 



BELLE VUE SALAD 
Fill tomatoes, equal parts of apples, celery and pine- 
apple ; serve with Mayonnaise. 

TOMATO AND BEET SALAD 

Peel six ripe Tomatoes without scalding, and cut, and 
four beets cooked and cold, cut in cubes. 
Serve with Mayonnaise on lettuce. 

CHEESE BALLS 
For salad course 

To one cup mild creamery cheese add half cup fine 
bread crumbs, few grains salt, dash of cayenne and one 
egg well beaten, mix well and roll into small balls ; roll 
these in fine bread or cracker crumbs and just before 
serving place in wire basket and fry in deep lard a 
delicate brown. 

Serve with the salad course. 

If wafers are used have them hot also. 

GRAPE SALAD 

Chop sweet apples finely, mix with half the amount of 
white grapes, mix with white Mayonnaise, pile on a 
lettuce leaf, sprinkle with one-fourth of the amount of 
salted brown almonds, decorate the edges with pink and 
■green Mayonnaise, one olive and a cheese ball. 

VEGETABLE SALAD 

1 large Carrot, boiled 

1 large Potato boiled 

1 large red Beet, boiled 

3 hard boiled Eggs 

1 tea cup Olives, finely slced 

3^ tea cup Capers. 
When cold cut carrot, potato, beet and eggs into half 
anch cubes, add olives and capers. 

Serve with Mayonnaise dressing, or any boiled dressing. 
This makes a delicious salad for the summer season. 

51 



FISH AND POTATO SALAD 

Slice 4 good sized Potatoes while hot into 6 Tablespoons 
French dressing with small grated onion in it. Toss them 
until all is absorbed, place on dish and put on ice, when 
ready to serve cover top with sardines picked apart, 
sprinkle top with chopped celery and parsley ; squeeze 
juice of half lemon over all. 

RICE SALAD 
1 cup boiled Rice 
4 hard boiled Eggs 

1 head Lettuce. 

Arrange on platter alternate layers of rice, shredded 
lettuce, slices of hard boiled eggs and Mayonnaise dressing r 
over the dressing press the yolks of eggs through a ricer. 

Garnish with lettuce leaves. 

California boiled dressing is fine on this. 

APPLE SHERRY SALAD 

Slice six tart apples in very thin slices, put layer of 
apples in dish, sprinkle the apples with one Tablespoonful 
powdered sugar, a little cinnamon, and so on until there; 
are four layers. 

Cover with half cup of sherry wine. 

Serve ice cold. , 

FRENCH POTATO SALAD 

2 cups cold Potatoes 
1 cup Celery 

1 good sized fresh Cucumber 
3^^ cup stiffly whipped Cream 

Salt and Paprika to taste 

Boiled Salad Dressing 
Cut potatoes in dice and cut celery fine ; remove seeds 
from cucumber and cut white part in small pieces ; mix 
potatoes, celery and cucumber and shake in salt and 
paprika ; mix the stiffly whipped cream with three table- 
spoonfuls boiled salad dressing and pour over potatoes. 
Garnish with beets cut in stars with sniall vegetable 
cutters. 

52 



BEET SALAD 

Beets cut in small slices or balls laid on leaves of lettuce. 
Pour over it French salad dressing and on top place small 
squares cottage cheese, or pass through, a pastry bag and 
tube. —Mrs. E. Tate. 

HAM AND POTATO SALAD 

1 quart Potatoes diced 
1 quart Celery diced 

1 quart boiled Ham diced 
Use with boiled dressing. 

CHINESE SALAD 

2 cups cold boiled Rice 
1 Onion grated 

1 Tablespoon Parsley and Chives chopped fine 

Salt and Pepper 
' 12 French Sardines cut up fine. 

Mix v^ith Mayonnaise or boiled dressing. 
Serve on lettuce. 
Garnish with beet balls or fancy designs. 

SPANISH SLAW 

1 pint Cabbage cut very fine, not chopped, but cold 
and very crisp 

2 green bell Peppers shredded 
2 red bell Peppers shredded 

I Onion cut very fine. 
Serve with Spanish dressing No. 1. 

KIDNEY BEAN SALAD 

1 can Kidney Beans 

% cup Celery 

% cup English Walnuts 

1 large Dill Pickle 

1 Tablespoon Sugar 
Drain beans, mix with the rest, and boiled dressing. 
Serve on lettuce. 

53 



BALTIMORE RELISH SALAD 

2 cups Cabbage shredded fine 
1 red bell Pepper cut fine 

1 Tablespoon Celery, or Celery seed 
3^ teaspoon Salt 

3^ teaspoon Mustard 

2 Tablespoons Sugar 
J4 cup vinegar. 

Mix the dry ingredients, pour slowly on the vinegar, 
then mix with cabbage and pepper. 



HERRING SALAD 
German Style 

i Herring soaked in milk, cut fine 
4 hard boiled Eggs 
2 Tablespoonfuls sour Pickles 
2 Tablespoonfuls Beets 

1 cup sour Apples 

2 Tablespoonfuls Onions 
Some potatoes if wanted 

1 Tablespoonful preserved Ginger 

2 Tablespoonfuls Capers. 
All cut fine. 



DRESSING FOR SAME 

Milch of four herring, rub with vinegar through sieve, 
rub yolks of two hard boiled eggs with olive oil, little 
mustard and pepper, put all in bowl, add about half a cup 
of thick sour cream, pour over herring and stir well ; it is 
better after standing a day. 

54 



COLUMBIA SALAD 



Small piece bay Leaf 

Small piece M^ce 

1 teaspoonful Salt 

1 teaspoonful Sugar 

1 teaspoonful Onion Extract 

Paprika ^ 

Gelatine 
Cook tomatoes, bay leaf and mace together five to ten 
minutes, strain through a fine strainer and add salt, sugar 
and onion extract, shake in paprika. Dissolve two Table- 
spoonfuls of gelatine, put in four drops of red fruit color- 
ing and pour into a border mold, or individual mold:; 
when very cold turn out on lettuce ; serve with boiled salad 
dressing, three Tablespoonfuls dressing mixed with half 
cup whipped cream and fill center w^ith celery. 



SALAD DRESSING 
Add to boiled dressing finely chopped ham. 

ORANGE SALAD DRESSING 

4 yolks eggs 
3^ cup Sugar 
3i| cup Butter 
2 Tablespoon Vinegar 
3^ teaspoon Mustard 
Salt Paprika 

Cream yolks, butter and sugar, add the rest, boil, when 



cool add cream 

For Orange Salad or Fruit 



55 



GERMAN SLAW 

1 pint Cabbage shredded 
1 cup diced sour Apples 
3^ cup Celery cut fine. 
Shred cabbage and leave in cold water awhile to have 
it nice and crisp but dry it well in towel before putting to- 
gether. 

Use whipped cream dressing. 



TOMATO JELLY WITH NUT SALAD 

1 pint Tomato Jelly 
^4, cup Mushroom trimmings or 
1 Tablespoon Mushroom Catsup. 
Turn into border mold ; when cold turn out and fill center 
with shredded cabbage, pecan nuts and sweet red peppers 
cooked and sliced. 

Mix with Mayonnaise. 



BEACH SALAD 

Make lemon jelly with gelatine, chop coarsely one cup 
sour apples, one cup walnuts and one cup celery, little 
salt, mix well and pour lemon jelly over it, fill little 
individual molds, when cold turn out on lettuce. 
Serve with California boiled dressing. 

Use pastry bag and star tube to put on dressing. 



POTATO BALL SALAD 

Cut potatoes in round balls with small French scoop. 

Boil until tender and pour off the water immediately. 

Shred equally as much crisp celery, marinate with a 
small amount of French dressing. 

Make a nest on a lettuce leaf, put a spoonful of the 
pink Mayonnaise in the center o^ the nest, then six 
potato balls, sprinkle with finely cut sweet peppers and 
parsley. 

Or may u«5e boiled dressing. 

56 



CODFISH SALAD 

Soak codfish over night, put on fire, when ready to boil, 
remove and drain, remove skin and bone. 

Take cold boiled potatoes, sliced, add to codfish. 

Serve witn French dressing and oil, black pepper, 
and 1 Tablespoon parsley. 

Garnish with hard boiled eggs, chopped. 

ORIGINAL SALAD 
1 can French Peas or sifted Peas 

3^ cup Lima Beans cooked tender, but not broken nor 
mushy 

1 Cucumber medium size cut in cubes 
Celery to taste— liberal 

Walnut meats are nice if you have them. 
Boiled dressing, any you prefer. 
Drain all liquor from the peas and wash thoroughly, 
wash beans carefully so as not to break. 

JEWISH SALAD NO. 1 

2 fresh Cucumbers, peeled and sliced 

3 Tomatoes, peeled and cold, then sliced 

1 large Onion, sliced 

2 cloves Garlic grated 
2 green bell Peppers. 

Shake on top salt and pepper, cover with thin slices of 
bread. 

Pour over it 

3^ cup Vinegar and 

3^ cup Olive Oil. well mixed, then serve. 

JEWISH SALAD NO. 2 
Dates cut up not too fine 
Apples in size of matches 
Nuts, broken up 

Marshmallows cut in four pieces. 
Serve with a lemon Mayonnaise, to which add cream 
and a little sugar— or with a sherry French dressing, where 
sherry wine is used, instead of vinegar. 

57 



INDEX 

A Dainty Salad Dish 22 

Adirondack Salad 36 

Albany Salad • 9 

Almond Salad Dressing 48 

A Luncheon Salad . . . . , 27 

Apple Salad 14 

Apple Sherry Salad - • . 52 

Army Cups Salad 13 

Asparagus with Lettuce and Radish Salad' 13 

Asparagus and Shrimp Salad 19 

Baked Beans and Tomato Salad ; . . 26 

Banana Salad No. 1 28 

Banana Salad No. 2 28 

Banana Salad No. 3 28 

Banana Salad Dressing 40 

Beach Salad 56 

Bean Salad 10 

Beet and Potato Salad 37 

Beet Ball Salad No. 1 25 

Beet Ball Salad No. 2 25 

Beet Salad 53 

Bellevue Salad 51 

Bohemian Salad 5 

Boiled Dressing 41 

Boiled Salad Dressing 46 

Boiled Salad Dressing No. 1 43 

Boiled Salad Dressing No. 2 43 

Boiled Mayonnaise Dressing 39 

Brandenburg Potato Salad 26 

Boston Salad 15 

Butter Mayonnaise Dressing 48 

Cabbage Salad 8 

Cabbage Timbale Salad for Fish 32 

California Orange Salad Dressing 49 

California Salad and Dressing 36 

California Salad Dressing 43 

Cantaloupe Salad 19 

Cauliflower in Shells Salad 15 

Cauliflower Salad 16 

Cheap Salad Dressing . • • 45 



Checker Salad (original) 28 

Cheese Balls for Salad course 51 

Cheese Safad Dressing 47 

Cherry and Cheese Salad or Duxbury Salad 10 

Chicken Jelly with Nuts 41 

Chicken Rolls Salad 22 

Chicken Salad 14 

Chicken Salad Mrs. Wheelock 18 

Chili style Peppers 50 

Chinese Salad 53 

Circle Salad 31 

Clear Water Salad Lobster and Sardines 32 

Clover Leaf Salad 26 

Coast Salad 22 

Codfish Salad 57 

Cold Cream Dressing 41 

Columbia Salad 55 

Cooked Mayonnaise Dressing 45 

Cooking School Salad 6 

Country Salad 35 

Cream Balls with Salad 46 

Crisps 9 

Cuban Salad 16 

Cucumber Boat 34 

Cupid Salad 47 

Date and Almond Salad 50 

Decoy Salad 29 

Dream Salad First time in print 37 

Dressing for Saints Fruit Salad .44 

Dressing , 47 

Dry Shrimp Salad with Mushrooms 20 

Egg Flowers 15 

Egg Salad 25 

Epicure Relish or Salad 33 

Exposition Salad 33 

Filled Tomato and Crabmeat Salad 9 

Fish and Potato Salad 52 

Fish Salad 21 

Fourth of July Salad 17 

French Dressing 39 and 42 

59 



French Dessing 49 

French Potato Salad • 52 

Fried Cheese Balls 12 

Fniit Salad 14 

Fruit Salad A Prize Winner 11 

German Celery Root Salad 81 

German Potato Salad 20 

German Potato Salad 27 

German Slaw 56 

Gladstone Salad 23 

Golden Gate Salad First time in print 20 

Grape Fruit and Strawberry Salad or Cocktail 17 

Grape Fruit riced Salad 26 

Grape Salad 51 

Ham and Potato Salad 53 

Ham Salad 6 

Herring Salad Wilmington 24 

Herring Salad, German style 54 

Herring, Salad Dressing 54 

Hot Bean Salad 10 

Hot Egg Salad 14 

Ida's Shrimp Salad 12 

Ideal Chicken Salad 49 

Italian Salad 21 

Italian Salad 27 

Jewish Salad No. 1 57 

Jewish Salad No. 2 57 

Kentucky Salad (original) 31 

Kidney Bean Salad 53 

Lemon Jelly for Success Salad 9 

Lettuce and Egg Bouquet Salad 50 

Lettuce, Egg and Beet Bouquet Salad 16 

Lima Bean Salad 34 

Lobster Salad 17 

Lobster Salad Dressing 47 

Logan Salad 26 

Malaga Grape Salad r 50 

Manhattan Salad 23 

Mayonnaise Dressing 40 

Melon Salad Bow^l 35 

60 



Merry Widow Salad No. 1 11 

Merry Widow Salad No 2 11 

Mount Hood Salad •• ^ 

Native Salad ^ 

N. D. Egg Salad ^^ 

New London Salad ^^ 

Norfolk Salad 1^ 

Onion and Green Pepper Salad From a Parisian Chef . . 10 

Orange and Mint Salad SO 

Orange riced Salad ^^ 

Original Salad ^" 

Oyster Salad No. 1 ^^ 

Oyster Salad No. 2 29 

Oyster Salad No. 3 ^^ 

Palace Grill Salad ^ 

Peach and Almond Salad ^8 

Pennsylvania Salad ^1 

Picnic Salad ^^ 

Pineapple and Celery Salad - • *[ 

Pineapple Salad Dressing 35 

Pineapple Salad ^^ 

Ping Pong Salad .^ ° 

Plantation Salad 1^ 

Portland Salad ^^ 

Potato and Beet Salad ^ 

Potato Ball Salad ^ 

Potato Ball Salad ^^ 

Potato Dressing ^|^ 

Potato Salad ' 

Queen Salad (Original) 1^ 

Rice Salad ^^ 

Russian Salad ^^ 

Saints Fruit Salad 1^ 

Salad Dressing Philippine ^^ 

Salad Orpheline ^ 

Salad Sauce Lucullus 

Salmon and Apple Salad • • • ^ 

Salmon and Cucumber Salad •. ^4 

Salmon Salad • • ^^ 

Salmon Salad 



• 



61 






d, Baltimore Relish 54^ 

,d Dressing 55^ 

,d Dressing, Orange 55^ 

tion with* Horseradish Salad Mayonnaise 31 

^e for cold Meats and Salads 44^ 

:e for hot or cold Potato Salad 48 

mp and Pea Salad 33 

lish Apple and Pepper Salad 21 

lish Salad Dressing No. 1 42^ 

lish Salad Dressing No. 2 42^ 

ish Salad Dressing No. 3 42 

lish Slaw 5S 

lach Salad 37 

fed Beet Salad 3^ 

fed Tomato Salad 23- 

:ess Salad , . 8 

Drise Salad 15 

Room Salad & 

lato and Beet Salad 51 i 

lato Jelly w^ith Nut Salad 56 

lato Salad Dressing 38 

lato Salad with Cream 27 

lato Salad w^ith Horseradish Dressing 34 

lato Sherbet 13 

gue Salad 5 

iations of French Dressing 39" 

etable Salad 51 

etable Salad 25 

etable Salad Bowl 36 

etarian Salad. 29' 

aigrette Sauce 41 

ter Cress Bouquet, Celery and Radish Salad 13 

termelon Salad 33 

st India Salad 22 

ite Egg Dressing for Salads 44 

ite Native Salad Dressing 45 

ipped Cream Dressing 44 

nter Ham Salad T 



ESS OF Wheelock's Weekly, Fergus Falls, Minn^ i } 



MEMORANDA 



Mrs. Wheelock's 

WAFER AND CUP IRONS 




WAFER 5AUCER 



A full set, consisting of Wafer, Saucer and 
Cup Irons, two handles, a box, with recipe 
and full directions for use. Price, complete, 
75 cents. By mail, $i.to. 



Can supply Pastry Bags and Tubes and 



other novelties in cooking utensils. 



. Am open for engagements to give lessons or 
lectures on cookmg for manufacturing com- 
panies, gas companies, department stores and 
the like. 

Mrs. Wheelock's "Choice Recipes" with 
over 200 practical recipes. A handy cook 
book, all recipes have been tried and are good, 
many being in print for the first time. By 
mail, so cents. 



Remit in express, postal order. or draft, not 
silver, as it is not safe. 

Mrs. T. B. Wheelock, 
599 Selby Ave., St. Paul, Minn. 







One copy del. to Cat. Div. 



iViAii 14 Uii^ 







MRS. WHEELOCK'S 

WAFER IRONS AND CUP IRONS 




WAFEIR 



SAUCER 



Cup Iron and handle - 35c 
Postpaid 50c 



$1.10 



Set of Wafer Irons and han- 
dle, in box - - - 50c 
Postpaid 70c 

Wafer Irons and Cup Iron postpaid 
Directions for use in each box. 
Invaluable to Every Housekeeper. 

'CHOICE RECIPES ' 

A Book of Practical Cookery, by Mrs. Wheelock 
PRICE 50 CENT55 



Orders filled for the above and for rubber pastry bags^ 
pastry tubes and fancy cooking utensils by addressing 599 
Selby Avenue, St. Paul, Minnesota. 



vV^' 




^^ft^ 



